sketch of Bob above the Carmel Corn recipe.

We took this Carmel Corn Recipe in 1965, I would say it is "tried and true"!


2/3 c. molasses
1 1/2 c. sugar
1/2 c. water
1 t. vinegar
1/4 t. salt
3 T. butter
2-2 1/2 qt. popped pop corn, unsalted

Combine first 5 ingredients in heavy sauce pan. Cook over low heat, stirring, til mixture begins to boil. Cook without stirring to 270° (hard ball stage). Remove from heat. Add butter, stirring only enough to combine with ingredients. Pour mixture gradually over pop corn in a large bowl, mixing with wooden spoon while pouring, til corn is coated. Spread on cookie sheet to dry.

Carmel Corn recipe is published in our cookbook section #9.
Recipe taken 3/16/1965